食品与发酵工业 >

2022 , Vol. 48 >Issue 23: 217 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030341

研究报告

低温等离子体对鲅鱼脂质与蛋白质氧化的影响

  • 姜竹茂 ,
  • 桑晓涵 ,
  • 潘芸芸 ,
  • 陈增鑫 ,
  • 王佳媚 ,
  • 位正鹏 ,
  • 杨青 ,
  • 王金梅
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  • 1(烟台大学 生命科学学院,山东 烟台,264005)
    2(海南大学 食品科学与工程学院,海南 海口,570228)
    3(荣成泰祥食品股份有限公司,国家马鲛鱼加工技术分中心,山东 荣成,264309)
第一作者：学士,副教授(王佳媚副教授为通信作者,E-mail:jiamei2029@163.com)

收稿日期: 2021-12-10

  修回日期: 2021-12-26

  网络出版日期: 2023-01-05

基金资助

山东省自然科学基金重点项目(ZR2020KC013);山东省自然科学基金面上项目(ZR2022MC127)

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Effects of cold plasma treatment on oxidation of lipids and protein of Spanish mackerel

  • JIANG Zhumao ,
  • SANG Xiaohan ,
  • PAN Yunyun ,
  • CHEN Zengxin ,
  • WANG Jiamei ,
  • WEI Zhengpeng ,
  • YANG Qing ,
  • WANG Jinmei
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  • 1(College of Life Sciences, Yantai University, Yantai 264005, China)
    2(College of Food Science and Technology, Hainan University, Haikou 570228, China)
    3(Rongcheng Taixiang Food Limited Liability Company, National Mackerel Processing Technology Sub-Center, Rongcheng 264309, China)

Received date: 2021-12-10

  Revised date: 2021-12-26

  Online published: 2023-01-05

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摘要

为研究低温等离子体处理条件对鲅鱼脂质和蛋白质氧化的影响,该研究采用不同的电压、时间、气体成分和阻隔板厚度分别处理鲅鱼肉,分析鱼肉中硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)、羰基含量、巯基含量以及蛋白表面疏水性变化。结果表明,经低温等离子体处理后鲅鱼脂质和蛋白质氧化明显,升高处理电压、延长处理时间和增加包装中氧气浓度能够增加鱼肉TBARS、羰基含量和蛋白表面疏水性值,降低其巯基含量;在一定范围内降低阻隔板厚度,能够明显增加鱼肉脂质和蛋白质氧化程度,当阻隔板厚度超过8 mm时,鲅鱼氧化程度变化不明显。综上,高电压和长时间低温等离子体处理能够加速鲅鱼氧化,同时,包装中高氧气含量对鱼肉中脂质和蛋白质氧化有促进作用。因此,优化低温等离子体处理电压、时间、气体成分和阻隔介质厚度等条件,对维持处理后鱼肉品质具有重要意义。

关键词： 鲅鱼; 低温等离子体; 蛋白质氧化; 脂质氧化

本文引用格式

姜竹茂 , 桑晓涵 , 潘芸芸 , 陈增鑫 , 王佳媚 , 位正鹏 , 杨青 , 王金梅 . 低温等离子体对鲅鱼脂质与蛋白质氧化的影响[J]. 食品与发酵工业, 2022 , 48(23) : 217 -224 . DOI: 10.13995/j.cnki.11-1802/ts.030341

Abstract

To study the effects of cold plasma treatment conditions on the oxidation of lipids and protein of Spanish mackerel(Scomberomorus niphonius), treatment voltage, treatment time, gas composition, and barrier discharge thickness were used to treat Spanish mackerel, and the thiobarbituric acid reactive substance (TBARS) value, carbonyl content, sulfhydryl content, and protein surface hydrophobicity changes were analyzed. Results showed that the oxidation degree of lipids and protein in Spanish mackerel were significantly increased (P<0.05) after the cold plasma treatment. Increasing the treatment voltage, prolonging the treatment time, and increasing the oxygen concentration in the package could increase the contents of TBARS, carbonyl group and protein surface hydrophobicity, and reduce the content of the sulfhydryl group content. Reducing the thickness of barrier discharge could significantly (P<0.05) increase the oxidation of lipids and protein. When the thickness of barrier discharge was more than 8 mm, the oxidation degree of fish was almost stable. In conclusion, high voltage and longtime low-temperature plasma treatment could accelerate the oxidation of Spanish mackerel, and high oxygen content in packaging could promote the oxidation of lipid and protein in fish. Therefore, optimizing the conditions, such as voltage, treatment time, gas composition, and thickness of barrier discharge, is of great significance to maintaining the quality of fish during the cold plasma.

Key words： Spanish mackerel; cold plasma; protein oxidation; lipids oxidation

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